- Abrasive
- a cleaning agent that contains scouring agents
- Acid Cleaner
- an acid product commonly used to remove mineral buildup also referred to as a delimer
- Aerobic Bacteria
- bacteria that require oxygen to grow
- Air Gap
- an unobstructed open vertical space separating two plumbing fixtures that prevents contamination from the lower fixture to the higher one.
- Alkaline
- a substance with a pH above 7.0
- Anaerobic
- bacteria that cannot grow in the presence of oxygen
- Backflow
- the flow of non-potable water into a potable water supply caused b backpressure or backsiphonage
- Biological Hazard
- any living organisms or waste of living organisms that may contaminate food
- Chemical Hazard
- chemical substances that can contaminate food
- Chlorine
- the most commonly used and least expensive chemical sanitizer used in food establishments
- Ciguatera Toxin
- a naturally occurring toxin that accumulates in the tissue of certain kinds of predatory reef fish
- Chemical Sanitizing
- reducing the number of live microorganisms on a surface to safe levels by using chemicals to kill the microorganisms
- Cleaning
- the process of removing soil, dirt or debris from a surface
- Contamination
- the presence of harmful substances or organisms in food
- Corrective Action
- action taken when a critical limit is violated in order to protect food safety
- Critical Control Points
- points during the cooking or processing of food where steps must be taken to eliminate a food safety hazard or reduce the hazard to an acceptable level
- Critical Limit
- a measurement or observation that separates what is acceptable from what is not acceptable
- Cross Connection
- a physical connection between a potable water system and a source of contamination
- Cross Contact
- the transfer of allergens from one food or surface to another
- Cross Contamination
- the transfer of pathogens from one food or surface to another
- Degreaser
- strong detergent that contains a grease-dissolving agent
- Detergent
- cleaning agent that contains surfactants to help remove soil from surfaces when used with water
- Exclude
- to prevent a person from working as an employee in a food establishment or entering a food establishment as an employee
- Fat Tom
- the acronym for the six factors that affect bacterial growth
- FDA
- an agency of the U.S. government that regulates the safety of food and drugs and is responsible for developing the Food Code
- FIFO
- an acronym for first in, first out, describing proper stock rotation procedures of using older products first
- Flow of Food
- the path that food takes through a food establishment from receiving, storage, preparation, cooking, holding, service, cooling, and reheating
- Food Allergens
- foods that cause allergic reactions
- Food Allergy
- when the immune system reacts badly to a chemical contained in food
- Food Code
- a set of rules and requirements developed by the FDA to ensure food safety
- Foodborne Illness
- Any infection or illness that is transferred to people by the food they eat
- Foodborne Illness Outbreak
- the occurrence of two or more cases of similar illness resulting from the ingestion of a common food
- Foodborne Infection
- an illness caused by eating food containing live pathogenic organisms
- Foodborne Intoxication
- an illness caused by eating food containing a chemical hazard or toxin
- Fungi
- a group of organisms which includes molds, yeasts, and mushrooms
- Garbage
- refuse containing food matter and wet material
- Gastrointestinal Illness
- an illness that affects the digestive system (stomach and/or intestine)
- HACCP
- a system of identifying hazards in the food produced, and implementing control measures to prevent or eliminate the hazard, or reducing it to an acceptable level
- HACCP System
- the actual work activities that take the HACCP plan and make it a working system in the organization
- Hair Restraint
- a hat, cap, net, clip, or other device used to cover or contain hair
- Hand Antiseptic
- a liquid lotion, or gel that contains antimicrobial agents that kill microorganisms on the surface of the skin
- Hazard
- anything that may cause injury or illness if not controlled, reduced, or prevented
- Hazard Analysis
- the process of looking at the food and processes in the organization in order to find the potential hazards to food safety
- Hepatitis A
- a disease caused by a virus that can be transmitted through food by poor personal
hygiene practices or by contaminated water. The Hepatitis A virus causes jaundice and inflammation of the liver - High Temperature Sanitizing
- reducing the number of live microorganisms on a surface to safe levels by using high temperatures to kill the microorganisms
- Highly Susceptible Population
- Young children, the elderly, Weakened Immune System
- Host
- a person or animal on or in which a parasite lives
- Ice Bath
- a cooling method where pans containing hot food are partially submerged in ice water
- Imminent Health Hazard
- a risk to human health that is immediate and potentially quite severe
- Immune System
- the part of the body that helps to fight off disease and resist infection
- Infected Lesion
- a wound or injury such as a cut, scratch, boil, or open sore that contains pathogenic microorganisms
- Iodine
- a chemical sanitizing compound that is effective at low concentrations and less corrosive and irritating than chlorine
- Jaundice
- a common symptom of liver diseases (such as Hepatitis A) where the skin and eyes appear yellow
- Microorganism
- tiny organisms too small to be seen with the naked eye
- Microscopic
- visible only with the aid of a microscope
- Minimum Cooking Temperatures
- minimum temperatures established by the FDA to kill common microorganisms contained in food
- Modified Atmosphere Packaging
- a packaging process where air is replaced with a combination of air and other gases, such as nitrogen or carbon dioxide
- Mold
- a type of fungi that spoils food and may have a fuzzy or slimy appearance
- Monosodium Glutamate (MSG)
- a chemical used as a flavor enhancer
- Nitrites
- preservatives used to keep freshness and are commonly used in meat and meat products
- Non-potable water
- water that is known to contain contaminants, such as pathogenic microorganisms or toxic chemicals, or water that has not been proven to be free of such contaminants
- NSF International (NSF)
- organization that develops sanitation standards for food equipment that meet the
requirements of the FDA Model Food Code and certifies equipment that meets those standards - Parasite
- a very small organism that survives by living in or on a host organism commonly found in seafood
- Parts Per Million (ppm)
- a unit of measurement for substances dissolved in a solution such as sanitizer dissolved into water
- Pathogen
- Microorganisms that can cause a disease
- Person in Charge
- the person present at a food establishment who is responsible for the operation at the time of inspection
- Personal Hygiene
- an individual’s general state of health, his hygienic practices and habits, and the cleanliness of his person and clothing
- Pest Control Operator (PCO)
- licensed or certified technician who provides pest management services
- pH
- a measurement of the acidity or alkalinity of a substance
- Physical Hazard
- any foreign object that can contaminate food
- Potable Water
- water that is safe to drink
- Quaternary Ammonium Compound
- a chemical sanitizing product that is noncorrosive, nonirritating to skin, and is effective at most temperature and pH ranges
- Ready To Eat Foods
- foods that require no further preparation (washing or cooking) prior to consumption
- Reduced Oxygen Packaging
- any food packaging that has some or all the oxygen removed as part of the packaging process
- Refuse
- any form of waste material, including trash, garbage, and recyclable materials
- Restrict
- to prevent contamination by restricting an employee to jobs that do not involve working with food, food equipment, single use single service and linens
- RTE (ready to eat)
- products that are in a form that is edible without washing, cooking, or additional preparation by the food establishment or customer
- Sanitizer Concentrations
- Chlorine: 50-99 ppm; Iodine: 12.5-25 ppm Quat: 200 ppm. Always follow manufacturer’s recommended water temperatures
- Sanitizing
- the process of reducing the number of live microorganisms on a surface to levels that are considered safe
- Scombroid Poisoning
- a type of foodborne intoxication that occurs when a person eats a type of scombroid fish that has not been kept proper temperatures
- Spore
- the inactive or dormant state of some types of bacteria in which it is protected from harsh environmental conditions but cannot reproduce
- Sulfites
- preservatives used to keep the freshness or color of foods
- Surfactants
- chemical agent in detergents that helps to penetrate and loosen soil on a surface
- TCS Foods
- foods that will support the growth of microorganisms or have previously been involved in foodborne illness outbreaks
- Temperature Danger Zone
- 41° to 135°F where bacteria grow well
- Toxin-Mediated Foodborne Infection
- an illness caused by eating food containing live pathogenic organisms that reproduce within the intestines and produce a toxin
- U.S. Department of Agriculture
- an agency of the U.S. government that is responsible for the inspection of meats, poultry, dairy products, eggs, fruits, and vegetables
- Vacuum Packaging
- food packaging that has all the air removed before it is sealed so that the package contains no air until the user opens it
- Verification
- activities designed to make sure the organization is using the HACCP plan
- Virus
- the smallest form of microorganisms
- Water Activity (Aω)
- the amount of moisture available in a product
- Water Hardness
- the amount of dissolved minerals present in water
- Yeast
- a type of fungi that spoils food by changing sugars to alcohol
- Big Six Pathogens
- the most common causes of foodborne illnesses. The Big Six is comprised of 4 bacteria and 2 viruses:
- Shigella SPP
- Salmonella Typhi
- Nontyphoidal Salmonella
- E-coli
- Hepatitus A
- Norovirus